1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.2. Place in refrigerator for 4 hours minimum and turn occasionally. 3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking). 6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Nice! Do you have any pics?

I love Balsamic...but the real aged vinegar is outstanding as opposed to the supermarket kind.

went 2-1-2 on these at 250 degrees.... coated with some regular mustard... dizzy pig dizzy dust and red eye express, john henry pecan rub... an hour in foil with some sweet baby ray's... finishing them off with some sweet baby rays with some dizzy pig jamaican firewalk mixed in.... ought to go good with some southern pecan i think.

Procedure: 1 Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don't cut 2 the end of jalapeno off to remove the stem. If the jalapenos are pretty fresh. you can 3 pull the stems off fairly easy. Remove seeds and veins (leave veins in if you would 4 like a hotter ABT). 5 Fill jalapeno halves with cream cheese, then top with a cocktail wiener. Put the two 6 halves together and wrap the whole thing with a piece of bacon. Secure each end of 7 the bacon with a toothpick. 8 Sprinkle a liberal amount of DP Red Eye Express rub all over the surface of the 9 bacon. 10 Stabilize grill at 350°. 11 Place a drip pan on regular grid to catch the drippings. 12 Put 2-3 chunks of wood on the coals and place ABT’s on the raised grid. 13 Cook about 45 minutes, then turn them over to crisp up bottom side of bacon, and 14 cook for an additional 15 minutes. 15 Allow to cool several minutes before serving.

Instructions: slice eggplants. dredge eggplant slices in flour and fry in plenty of vegetable oil. do not allow to get too crisp. remove eggplant slices from oil and place on paper towel to drain.

oil a baking dish and place in 1 slice of eggplant at a time. on each slice of eggplant place a slice of tomato and a thin slice of mozzarella. place the next slice of eggplant halfway over the previous slice and continue until the bottom of the dish is covered. the eggplant should be so staggered that half of the previous slice is exposed. bake at 400 degrees for 10 minutes.

Place the potato and onion in a sheet of heavy duty aluminum foil about 20 x 20 inchs, and dot with butter.Combine the cheese and parsley,Worchestershire sauce,salt, and pepper, and sprinkle over potato's. Fold foil upward around the tater's and add broth. Seal the edges of the foil well.Grill, covered, over medium heat (250-300 in the BGE) for 25-40 minutes or untill the potato's are tender.

1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.2. Place in refrigerator for 4 hours minimum and turn occasionally. 3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking). 6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Cut the Romaine Hearts down the middle. Pull off any loose external leaves. You want a small tight bunch. Brush with olive oil. Sprinkle with fresh parmesian cheese. Push some cheese into the folds of the leaves. Sprinkle with salt and pepper and whatever spices you like. Put into the fridge to keep these nice and cold. Take out at the last minute.After grilling your meat, steak, etc., crank up the heat and flames in your Green Egg. Put the Romaine Hearts face up on the grill for 2 minutes, then flip over for a few minutes. It will make your grill a bit messy, so leave the heat up to burn off that cheese.

Serve immediately. I dont add any extra dressing, but a bit of Italian or Remolaude dressing is nice.